Pork Butt

Kjunbob

I will need to do a Pork Butt for 10 people on the LBGE for a trip to the beach next weekend.  I will have to leave on Thursday for the trip, and we probably won't eat the pork until Friday or Saturday.  I have a busy schedule this week, so I will probably have to cook the Butt tomorrow (Sunday) using a slow cook (250 degrees) and possibly then Foil and Turbo to get through the stall until it is done.  I then plan to wrap it tightly in foil and refrigerate until a few hours before eating the pork.  I plan on keeping it whole (unpulled) to avoid it drying out, then pull it apart and warm slowly in the oven before serving it.   I am not comfortable with an overnight cook, so I don't want to try an overnight cook on the night before we leave.  

I will shop today for the Butt, and am wondering should I shop for a large (10 or so pounds) or two smaller ones?  

Also, any suggestions as to what I am proposing?  

Thanks

bikesAndBBQ

If you are going to wrap in foil, just finish in the oven. Once it is in foil, it doesn’t matter where the heat is coming from. Throw it in the oven to save the lump. You could also just cook it hot and fast the whole way too. 

JohnInCarolina

bikesAndBBQ said:

If you are going to wrap in foil, just finish in the oven. Once it is in foil, it doesn’t matter where the heat is coming from. Throw it in the oven to save the lump. You could also just cook it hot and fast the whole way too. 

This is exactly what I would suggest.

Smoke it low until the IT reaches around 160. At that point it will have absorbed most all the smoke it would anyway.  Then take it off, wrap it in foil, and stick it in your fridge.

When you get to the beach, put the butt (still wrapped in the foil) in the oven on the day you’re ready to cook it.  Put the oven temp at 350 and monitor the IT with a probe.  Take it off when the IT gets to around 205 or so and test to make sure the bone is loose.  If it isn’t, you can keep it in there a little longer.

When it’s done take it out and let it rest for a bit.  You can also FTC it here if you’re not quite ready to eat yet.  Pull it just before you’re ready to eat it. It’ll be amazing.

You won’t quite get the bark you’d have from a straight Egg cook this way, but you won’t risk drying it out.  As a bonus the entire kitchen at the beach place will smell like smoked pork which is pretty awesome for the guests.

Just get one large butt, around 13 pounds.  You’ll have enough for ten people.

Kjunbob

Thanks.. An interesting approach to take it off at 160 and then finish the project at the beach. 

Just wondering, assuming that I allow it to come up to room temperature before putting in the oven, any idea of how much time it will take to come up to get up to 205 or so with the oven set at 350.  

Thanks again.

jtcBoynton

Get the larger one not two smaller ones.  No need to run overnight, just up the temp a bit.  

Approximate cooking times for pork butt/shoulder:

225º:  2 hours a pound

250º: 1.5 hours a pound

275º:  1 hour per pound

350º:  30-45 mins per pound

There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome.

bikesAndBBQ

I would not let it get to room temperature before throwing in the oven. This article says why not to do that. https://amazingribs.com/technique-and-science/myths/let-meat-come-to-room-temp

Kjunbob

Good point bikes. Thanks... will just take if from the fridge and into the oven.